This text is part of the special book Plaisirs
“The key is to combine conservation methods. According to Julie Aubé, nutritionist and author of several culinary books, it is important to dare and try different ways of preserving food in order to refine our preferences. “It’s a lot according to our tastes that we choose one technique rather than another, but also according to the space we have”, she underlines. Since traditional canning is far from the only way to preserve food, here are several simple, do-it-yourself options that will make the flavors of summer last.
Freezing
“Let’s freeze whatever we like,” enthuses Julie Aubé. As fall approaches, she advises first and foremost to freeze local products not available during the winter. Fruits, vegetables, herbs, everything is possible! “We are all unequal when it comes to how much freezer space we have,” she warns, however. To save time and space, Julie Aubé suggests cooking the food first, as you like it. For eggplant, for example, the nutritionist prefers to make a compote of it, which will be ready to use in a pasta dish or on pizzas, rather than freezing it as is in slices. “The preparations take up five to six times less space in the freezer,” explains the local food specialist. Still with a view to saving space, the shape of the containers is also important. “I prefer square dishes rather than round ones. As for the freezer bags, the ideal is to flatten them to be able to stack them. »
The dehydration
According to Julie Aubé, there is no precise recipe for drying food. “It all depends on the product, the ambient humidity and the temperature. The concept is very simple: all you have to do is remove the water from the product so that it can be kept longer,” she says. In the open air, in the oven or using a dehydrator, it is essential to experiment and go according to your personality as a cook to achieve a successful result that suits you. “You have to keep in mind that at home, we don’t use additives. It is therefore better to dehydrate the food a little more to be sure of not having any unpleasant surprises. For neophytes, Julie Aubé suggests starting with herbs, such as thyme, rosemary or oregano. Thinly sliced dried apples and pears and small berries, such as blueberries and ground cherries, are also nice options to try.
Lactofermentation
Kimchi, sauerkraut or candied lemon. “In lactofermentation, our role is to create an environment conducive to our friends the bacteria digesting the sugar in food in order to transform it into lactic acid”, says Véronique Boyer, educator and speaker for Révolution Fermentation, a company whose mission is to popularize fermentations. The process is so easy that it only requires a few ingredients and tools, either a fruit or a vegetable — if it can be eaten raw, it can be lactofermented — salt, a container, a weight, water and lack of oxygen. “We recommend following the magic 2% rule: for every kilogram of water and food in a liter jar, you need 20 grams of salt. Mix, then place a weight on the brined mixture, close the lid and fermentation can begin. “If the method is safe for health the next day, she nevertheless advises to wait three weeks before tasting the now more digestible product, which has developed new flavors and whose nutrients have been preserved.
Green flours
Be careful, green flours are not real flours. “It is in fact a powder made from wild leafy vegetables, such as nettle or lamb’s-quarters, which are abundant in nature and which are dried in the open air under cover. light and heat to preserve the nutrients, explains Ariane Paré-Le Gal, of Gourmet Sauvage, a company that collects and processes forest products. To better retain their properties, dried herbs should only be powdered in a food processor at the last minute. » Once the fine particles obtained, not very tasty but rich in benefits, green flours can be used in all sauces: omelette, smoothie, soup, bread, etc. “The idea is to be able to quickly incorporate it into a preparation,” says the professional picker.
Quick marinades
“It’s not a preserve or a preservation method,” points out Ariane Paré-Le Gal. We use quick pickles mainly for their taste, as they are only good for a week or two in the refrigerator. » Raw vegetables to which we add vinegar, water, sugar, salt and spices that we have previously boiled together, the field of possibilities is endless for these condiments which only require two or three days cool rest before being ready. However, we must not forget that the consumption limit for these express vegetable marinades is very short!